Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of raw goat milk lactic cheeses

International Journal of Food Microbiology

Volumn 105, Issue 1, 2005, Pages 83-88

  Vernozy Rozand, C ^a   Mazuy Cruchaudet, C ^a   Bavai, C ^a   Montet, M P ^a   Bonin, V ^b   Dernburg, A ^c   Richard, Y ^a  

^a VETAGRO SUP   (France)

^b Institut Technique des Produits Laitiers Caprins   (France)

^c Healthy Pigs Production and Experimentation Section   (France)

Author keywords

Cheese; E. coli O157:H7; Goat; Growth; Milk

Indexed keywords

AGAR; CEFIXIME;

ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIAL SURVIVAL; CHEESE; CHEESE RIPENING; CHEESEMAKING; DAIRY INDUSTRY; ESCHERICHIA COLI O157; FOOD PROCESSING; GOAT; INOCULATION; LABORATORY; LACTIC CHEESE; MILK; NONHUMAN;

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; ESCHERICHIA COLI; ESCHERICHIA COLI O157-H7;

EID: 27644587036     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.05.005     Document Type: Article

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